Embraces not only the marvels of French cooking but Frenchhistory, language, landscape, and customs as well. Here is Francefor the traveler, the chef, and the connoisseur of fine prose. Mapsand b w line drawings throughout.

After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how

Now in paperback–the debut cookbook from the beloved Italiancook, restaurateur, and public television personality. Lidia Bastianich is famous for her Italian-American cooking, butthis cookbook–her first–captures the distinctive cuisine of hernative Istria, located on Italy’s northeastern Adriatic coast nearthe border of the former Yugoslavia. This book is also her mostpersonal; in addition to the recipes, she has included numerouspersonal stories, memories, and photographs from herchildhood. With La Cucina di Lidia, you can savor antipasti such as Polentawith Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice andpastas include Plum Gnocchi, Risotto with Squash Blossoms, andZucchini and Tagliatelle with Leek Sauce. Entrées feature fish(Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken withRosemary and Orange), meat (Stuffed Breast of Veal), and game (DuckRoasted with Sauerkraut). Desserts range from Chocolate ZabaglioneCake to Apple-Custard Tart. Here is an Itali

"Short Sweet" is all about instant gratificiation. Usingordinary ingredients (seven ingredients or less) and radicallystreamlined techniques, James Beard Award winner Melanie Barnardshows how to make elegant desserts in less than thirty minutes.From fruit desserts to mousses and puddings, to cakes and cookies,to frozen desserts, and even to candies for gift giving, all yourfavourites are hers: Baked Fudge Cake, Strawberry Cream Shortcakes,Chocolate Thin Mint Triangles, Country Apple Tart, ScotchButterscotch Sauce, Broiled Peach Crunch, plus 150 more.

Our long running romance with the cocktail is testament to the fact that everyone deserves a slice of decadence. Whether youre throwing a lavish black-tie affair, having a few drinks with friends, or curling up on the sofa with a glass of something comforting, you are sure to find just the right cocktail in this book. Each chapter covers a separate spirit and provides you with the most popular recipes together with a few new twists on classic cocktails. Cocktail recipes include:Vodka,Gin,Tequila,Rum,hiskey,Champagne,Nonalcoholic cocktails. From party drinks to everyday treats, 1001 Cocktails offers everything you need to know about cocktails.

The beautifully presented and inspirational Cook's Bible is the definitive cooking guide for everyone—beginner and experienced cook alike. From choosing kitchen utensils to stocking the pantry,this book shows you can be superbly oranzed and creative in the kitchen. it offers valuable advice about all culinary matters,including kitchen equipment, ingredients, kitchen safety, and the basics of diet and healthy eating. The Cook's Bible provides practical information about all aspects of preparing and cooking food—from how to boil an egg to how to prepare sushi. It is also useful for those who know the basice but want to extend their kitchen repertoire to cooking exciting and varied dishes.its wide range of recipes has been carefully selected to combine traditional favorites with modern choices. So whether you wish to make a cheese souffle, create a paella, or bake Fresh Croissants—you will find the Cook's Bible an invaluable source of inspiration and advice that you will want to go back to again and ag

This soup compendium is brimming with500 mouth-watering recipes, all of them clear and easy to follow.Every page is filled with ideas and tips for everykind ofsoup,broth, bisque, chowder, potage and consomme. Casua weekendlunch, simple supper,sophisticated starter, winter warmer or summercooler - you name it, there's a perfect soup for it.

This essential and highly readableguide to the entire world of red wines will demystify thecomplexities of tasting, selecting, storing, and serving redwine.

This compendium is brimming with 500mouthwatering recipes for pizzas and flatbreads.Packed with clear,easy-to-follow recipes, you'll find the perfect tasty treat forevery occasion. Casual weekend lunch, simple supper or tastystarter - these delicious recipes will hit the spot every time.

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

Packed with a variety of fruits andflavours, this compendium blends new juice ideas withtried-and-tested classic smoothie recipes, and is oaeked with tipsonspicing, thickening and sweetening up your favourite juices andsmoothies. From filling breakfasts to summer treats, this is theonly healthy drink book you will ever need.

Thai cuisine is a wonderfully aromatic and harmonious mixture of flavours, colours and textures, and it is incredibly easy to cook. World Food: Thailand introduces you to the flavours and textures of Thailand and shows you how to bring them into your own kitchen and impress your family and friends. There is also background information on Thailand as a country, and the foods that make up its culinary history. Thailand is now one of the most popular holiday destinations for Westerners, and more and more cooks are experinlenting with tile different dishes that originated in the country. Eating Thai food is an amazirlg experience - each flavour, be it hot, sweet or sour, can be tasted separately;leaving the mouth feeling clean and ready for more. Thai cooking is all about balance and harmony, In most people's opinion, the chilli is the most important ingredient, but there are many other essential elements that go towards creating these fahulous tastes. Coconut rnilk, lemon grass, galangal, lime leaves, palm

America's best-lovedculinary expert brings together her most "magnifique" Frenchrecipes in a lavish new trade edition of her classic cookbook. Thefeatured recipes are slightly simplified versions of the classicones in Child's "Mastering the Art of French Cooking." ofphotos.

Cocktails are back－fresher and tastier than ever. The days when a cocktail meant an over－sweet, garish concoction, garnished with a pineapple chunk and a paper umbrella, are over. Today's cocktails are made with fresh, high－quality ingredients, with the intention of producing sometimes subtle, sometimes startling flavour combinations.

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

"365 Dish a Day" provides a little inspiration for every day of the year, making sure you don't miss out on the month's freshest ingredients and seasonal specialties. You'll find warm, hearty comfort food in the fall and winter months and healthy, light and refreshing dishes in spring and summer. The recipes are quick, easy to follow. Full-color photographs.

Witty, one-of-a-kind imaginative cupcake designs using candiesfrom the local convenience store. America's favorite foodphotography team, responsible for the covers of America's topmagazines, shows how to create funny, scary, and sophisticatedmasterpieces, using a zipper lock bag and common candies and snackitems.With these easy-to-follow techniques, even the mostkitchen-challenged cooks can - raise a big-top circus cupcake tierfor a kid's birthday - plant candy vegetables on Oreo earthcupcakes for a garden party - trot out a line of confectionery"pupcakes" for a dog fancier - serve sausage and pepperoni pizzacupcakes for April Fool's Day - bewitch trick-or-treaters withchilly ghost chocolate cupcakes - create holidays on icing withturkey cupcake place cards, a white cupcake Christmas wreath, andEaster egg cupcakes No baking skills or fancy pastry equipment isrequired. Spotting the familiar items in the hundreds of brilliantphotos is at least half the fun.

If you love cooking but are short of time, then The Big Book of One Pot will be indispensable. As the name suggests, all the dishes can be cooked in a single pot, leaving you with very little to wash up but plenty of time to get on with other things. These days most of us lead action-packed lives so time-consuming meal preparation, let alone clearing up afterwards, just doesn't fit in very easily. However we want to eat nutritious home-cooked food. This book contains a wealth of recipes to suit all tastes and there is beautiful photography of every dish. You'll find chapters on main meal soups, and meat and poultry - both of which develop marvellous flavours and succulent textures when cooked in a single pot. There are plenty of tempting desserts too - the one pot treatment works equally well for crumbles, cobblers and brownies, and even ice cream. It's the ideal food for solitary suppers or for feeding a crowd. Just put the pot on the table and tuck in!

This talian pIlection contains 500 mouthwatering recipes forevery meal, simple gathering and special pccasion. From asimple minestrone to a more elaborate lobster risotto, or a rusticand wholesome dessert, you'll find just what you need everytime. An introductory section covers all the preparation and cookingessentials, inclucling equipment, ingredients and troubleshootingadvice: Includes recipes for meat, vegetables and fish such as chickenscallopini, baked stuffed tomatoes and octopus and radicchiosalad. " Create traditional pastas, risottos and soups with inspirationfrom all of Italy'.s culinarily diverseregions.

Anne Casale invites you into her kitchen to share the specialsecrets behind hundreds of home-style recipes that have been partof her family's heritage for years and years. A second-generation Italian American and the head of her owncooking school, she takes you by the hand and shows you how to makeher father's succulent veal roast, her Nonna Louisa's very ownhomemade pasta, savory soups based on her mother's perfect broth,sumptuous desserts from her pastry-chef father-in-law, and scoresof her own wonderful originals. Best of all, she explains therecipes so carefully and clearly that you are sure to start yourown new tradition of delicious Italian Family Cooking -- Clam-Stuffed Mushrooms -- Melt-in-Your-Mouth Fried Mozzarella -- Linguine with Tomato-Garlic Sauce -- Penne with Mushrooms and Prosciutto -- Delectable Five Layer Pasta Pie -- Pan-Fried Lamb Chops with Lemon Juice -- Chicken Legs Stuffed with Sausage and Scallions -- Fillets of Sole

Italian cooking is steeped in tradition and history, yet it is still relevant to today's modern cook. The emphasis on seasonal, locally sourced ingredients and uncompromising quality has had a profound effect on the style of Italian cuisine and has led to its sustained popularity. Simplicity is the essence, a philosophy adopted by Linda Doeser when creating this inspiring and mouthwatering range of dishes. With a collection of 100 traditional recipes, Linda captures the rich diversity of the culinary regional styles, revealing the characteristic ingredients and distinctive cooking techniques that are the key to creating delicious authentic dishes. The recipes evoke the essence of Italy, whether it be a plate of pasta topped with a simple sauce of olive oil, garlic and clams, a slow-cooked aromatic beef stew or the perfect seafood risotto. The additional advantage of the Italian diet, like that of most Mediterranean countries, is that it is one of the healthiest. This aspect, along with the distinct personalit